Season pork chops with salt and pepper. Heat oil in a large skillet on high heat. Add pork shops; brown well, about 3 minutes per side. Remove to plate. Add onions to skillet; cook until tender, 3 to 5 minutes.

Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if they are very thick or if they have a bone in them.) The internal temperature of the pork should be about 160°F. Add chicken broth or water, if needed to continue cooking. Serve the pork chops on a bed of rice with the sauce sauce spooned over them.